It's safe to say that the water and climate of my apartment just doesn't resemble southern Italy. Even with a proofer, I wasn't getting the boost or soft crumb leading to a honey gold crust. Thankfully I took note of Ibán Yarza's efforts on his blog. Just so I wasn't losing a bit of sleep or wasting flour by chancing itm I contacted him for details on twitter.

Iban's version is virtually the same percentages in ingredients as the "DOP" regs; but the boost is in a bit more levain, a good hour of autolyse, then mix with a short bulk ferment, and plop into fridge for fifteen hours. Heretical as I perhaps, but wow, what a fantastic result. This was the reboot I needed to get this fantastic batard!

It's safe to say that the water and climate of my apartment just doesn't resemble southern Italy. Even with a proofer, I wasn't getting the boost or soft crumb leading to a honey gold crust. Thankfully I took note of Ibán Yarza's efforts on his blog. Just so I wasn't losing a bit of sleep or wasting flour by chancing itm I contacted him for details on twitter.

Iban's version is virtually the same percentages in ingredients as the "DOP" regs; but the boost is in a bit more levain, a good hour of autolyse, then mix with a short bulk ferment, and plop into fridge for fifteen hours. Heretical as I perhaps, but wow, what a fantastic result. This was the reboot I needed to get this fantastic batard!